Sweet potato casserole with marshmallows are the best part of any holiday dinner. I have a recipe for using a mini baking dish to serve two for a small holiday menu, or you can double it and bake in an 8″ square casserole. Whatever you do, keep your eye on the marshmallows as they toast so that they don’t burn. And yes, there really is an egg in the filling–the egg is what makes the filling fluffy and light.
Sweet potato casserole with marshmallows:
If you think sweet potato casserole is just mashed sweet potatoes topped with marshmallows, lean in, because I need to teach you the way.
Sweet potato casserole contains mashed sweet potatoes, but it also contains other ingredients that make it puff up and so fluffy. One whole egg in this casserole makes the sweet potatoes light and fluffy, almost like a soufflé. The milk and butter make it super creamy, and the addition of vanilla makes it border on dessert.
It’s not your fault if you’ve been served bad sweet potato casserole in your life, and it’s also not your fault if you’ve been the one serving it. The only good sweet potato casserole recipe in the world comes from Southern Living. All other recipes can exit stage left. Burn your recipe cards; memorize this recipe.
I know it sounds extreme (and it also sounds like I’m talking about my Southern Cornbread Dressing recipe), but sweet potato casserole with marshmallows and Southern Cornbread Dressing are two recipes that are sacred to me, and I will not tolerate renditions or bad versions.
The Southern Living version of this recipe has a crunchy streusel that contains cornflakes and pecans. However, we have allergies in the family, so we’re nut-free for all major family dinners.
To make it serve 2 or 6:
Basically, all I did was scale down the filling and adapt it for this small baking dish for two. While the original recipe calls for 2 whole eggs for over 4 pounds of potatoes, I used one whole egg for 1 pound of potatoes. The egg is what makes the filling super fluffy! Also, I promise it cooks completely in the oven.
You’ll notice my sweet potato casserole doesn’t contain cinnamon or any other spices, except vanilla. In my experience, those spices compete with the marshmallow flavors. Vanilla heightens the flavors of the marshmallows, and the two work together to create a sweet potato cloud. It’s HEAVEN. If you feel you must, you can add cinnamon.
I made this small batch sweet potato casserole in a mini baking dish (the same one that I used for my Southern Chocolate Cobbler). I use an oval 0.6L oven-safe baking dish (this ceramic baking dish is the most similar to the one in the photo).
If you’re looking for a round baking dish, try this round 20-ounce baking dish.
Sweet Potatoes. It’s best to start with whole sweet potatoes. You need one pound for a small baking dish, or two pounds for an 8″ square baking dish that serves 4-6.
Butter. Unsalted butter preferably, because we’re adding salt to this recipe. Melt the butter just before starting on the recipe, and let it cool slightly to the side.
Milk. Whole milk is best.
Egg. One large egg.
Marshmallows. You can use a mix of mini and large marshmallows, or all of the same. If you use large ones, be sure to snip them in half.
How to make sweet potato casserole with marshmallows:
- Gather all of the ingredients: sweet potatoes, sugar, butter, milk, egg, and vanilla. Have the marshmallows ready just before serving.
- First, prick the sweet potatoes all over with a fork, and roast them in a 400-degrees Fahrenheit oven for 40-50 minutes, or until soft. When you poke a skinny sharp knife all the way to the center of the sweet potato, it should be soft and yielding. The skin of the potatoes will start collapsing. Be sure the sweet potatoes are all the way cooked before proceeding. Let them cool for 20 minutes before attempting to handle. Lower the oven to 350.
- While the potatoes cool, whisk together the sugar, butter, milk, melted butter, vanilla and salt. Whisk together VERY well.
- Next, scoop out the sweet potatoes and add them to the bowl with everything else. Finally, stir in the egg.
- Next, spread the mixture into the baking dish that you’re using. Pictured is a small casserole dish, but as mentioned, you can double or triple this recipe to suit your needs. Once the mixture is in the dish, bake for 20 minutes.
- Carefully remove the baking dish from the hot oven, and sprinkle the marshmallows on top. Slide back into the oven for 5-10 minutes. Keep an eye on it so the marshmallows don’t burn! Mini marshmallows toast faster than larger ones.
It perfectly serves two if you’re doing the Thanksgiving for Two thing.
This recipe also belongs in my roundup of Thanksgiving Recipes: Sides!
Can I double this recipe?
Yes, you can double this recipe and bake it in an 8×8″ pan, or double it again and make it in a 9×13″ pan for a bigger Thanksgiving celebration. But at that point, you should probably just look up the Southern Living version that already has it scaled up, ok?
How to store:
If you have leftovers, cover in plastic wrap and store in the fridge for up to 3 days. The marshmallows will slowly disappear, which just means they have melted into the sweet potatoes. They still taste amazing. If you want to top with more marshmallows and toast, you can!
Happy Thanksgiving, everyone! I hope your turkey is moist, your sweet potatoes are fluffy, your dressing is perfect, your gravy is smooth, and your cranberry sauce is tangy!
Other sides you might like:
- 1 pound sweet potatoes
- 3 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows
- Preheat the oven to 400, and gather ingredients. Line a sheet pan with foil, and place the sweet potatoes on it. Prick them with a fork, and then bake for 40-50 minutes, depending on their size. Test with a fork to ensure they're done--their skins will start to collapse when they're soft. Remove the sweet potatoes from the oven.
- Lower the oven temp to 350, and let the sweet potatoes cool for at least 20 minutes. Meanwhile, in a bowl, whisk together the sugar, butter, milk, vanilla, and salt.
- Peel the sweet potatoes and add them to the bowl. Stir and mash everything together to combine. Finally, stir in the egg.
- Spread the mixture into a small 20-ounce (0.6L) baking dish, and bake for 20 minutes.
- Remove the baking dish, scatter the marshmallows on top, and bake for another 5-10 minutes, until the marshmallows toast and become lightly golden brown. Serve immediately.
Sweet Potatoes: This recipe uses whole sweet potatoes. It's one pound of potatoes for a small baking dish, or two pounds for an 8" square baking dish that serves 4-6.
Butter: Unsalted butter to melt and then cool slightly
Milk: Whole milk is recommended.
Egg: One large egg.
Marshmallows: You can use a mix of mini and large marshmallows.
Amount Per Serving: Calories: 511Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 125mgSodium: 401mgCarbohydrates: 91gFiber: 6gSugar: 54gProtein: 8g